NOVEMBER 2018 PORTUGUESE FEAST A NOSTALGIC TOUR PAIRING OYSTERS EDITOR’S MESSAGE Premium Jet-Fresh Seafood Dinner Scrumptious Seafood & Steak Feast 6-course starting from $688 6-course starting from $888 +852 2328 3302 +852 2522 6366 THE SEASON OF INDULGENCE In agrarian societies, autumn is the harvesting season when Food pairing with wine has been all the rage for some time farmers reap the fruits of months of labor, and it is traditionally now, but in recent years, the pairing has spread to coffee, tea, celebrated with fanfare in vineyards and village squares. craft beer, cocktails and even to the realm of art. Traditionally In a metropolis like Hong Kong, we look forward instead to paired with desserts, sweet wines have now spread their sights the arrival of freshly harvested seasonal goodies, like the highly on oysters as well. Instead of dwelling on Wagyu beef, have you Hearty Japanese Dinner Exquisitely-Crafted Japanese Dinner 6-course starting from $490 8-course starting from $750 sought-after hairy crabs, or Italian truffles. The Chinese also tried the humble pork tenderloin from Okinawa? hold to their traditional beliefs, as if they needed any excuse, It’s Hong Kong’s insatiable desire for experimentation and +852 2525 1889 +852 2804 6800 that as the temperature drops, it’s high time to build up your innovation to seek new ingredients, explore fresh palates, body’s resistance with nourishing food and some fine, vintage create new menus and devise complementary (or contrasting) To celebrate the joyful Christmas season, Make your reservations for 5 or more wines. pairing that cements our position as the culinary capital of the Lan Kwai Fong Entertainments proudly presents persons before 30 Nov to enjoy the In recent years, there is even more reason to celebrate with world. a series of dining offerings at award-winning following exclusive offers: the hosting of the increasingly popular ‘Hong Kong Wine & Food, glorious food! Wine, wonderful wine! Let’s all Porterhouse, Tokio Joe, KyotoJoe and Fumi, we’ve got Dine Festival’. The assembly of wine and spirits merchants from celebrate the good life at this prime time of the year! everything you need to make it a truly magical Porterhouse: $300 dinner cash coupon* both the old and the new world, and Michelin-starred chefs has Christmas – from hosting parties to gifting ideas, Fumi/ Kyoto Joe / Tokio Joe: A complimentary bottle of lured gourmands and fair-goers to the festival grounds on the for a warm and hearty celebration with your loved ones. prosecco with $300 dinner cash coupon* waterfront for a jolly good time! *Coupon validity: 1 Jan- 31 Mar 2019 (except 1 Jan, 5-7, 14 Feb) For enquiries or reservations, please contact: Andy Ng [email protected] Features Editor Tearms & Conditions apply Photos for reference only FOOD & WINE • NOVEMBER 2018 1 CONTENTS FOOD & WINE NOVEMBER 2018 31 35 16 10 5 20 14 WHAT’S HOT Gourmets unite! 04 NOVEMBER 2018 “FOOD & WINE” is published by FOODIE HOTSPOTS Display Advertising Department, PORTUGUESE FEAST 16 A NOSTALGIC TOUR The best this season 3/F., Sing Tao News Corporation Building, 7 Chun Cheong Street, PAIRING OYSTERS Tseung Kwan O Industrial Estate, Tseung Kwan O, New Territories, Hong Kong WHAT’S SIZZLING Features Editor : Andy Ng 26 Reporters : Bryan Wong, Frances Lai, Lilian Cheung Simply delicious Designer : Raymond Wong Business Director : Irene Chan Advertising Hotline : 3181 3311 ASIAN ALLURES Fax : 2758 3579 Unforgettable flavors 34 Website : www.thestandard.com.hk Email : [email protected] WINE All rights reserved. Cheers! 38 2 FOOD & WINE • NOVEMBER 2018 FOOD & WINE • NOVEMBER 2018 3 WHAT'S HOT A NOSTALGIC TOUR THAT ENRICHES THE MIND AND PLEASES THE PALATE Tai Kwun is the recently opened Sitting right in the middle of the old traditional alongside some more inventive Officers’ Mess, The Dispensary is a bar that dishes enhanced with a unique contemporary Centre for Heritage and Arts on is part of the trilogy of landmark F&B venues twist. vintage Hollywood Road, and by the Aqua Restaurant Group. It separates The restaurant’s Chief ‘Librarian’ Chef Statement, a British restaurant to its west, and Junno Li Zhen Long has carefully curated a that includes the culinary art as The Chinese Library, a Chinese restaurant to selection of Hong Kong’s best loved Chinese well! Writes Andy Ng. its east. dishes and delivers them with both precision Both restaurants also feature a spacious and flair. verandah on both sides, one facing Hollywood His ‘foreword’ includes a much loved Conserved and revitalized by The Hong Road which is great for people watching, the Cantonese delicacy - Chrysanthemum Kong Jockey Club in partnership with the other facing Tai Kwun’s Parade Ground where ‘Thousand Cut’ silken tofu in chicken broth, government, Tai Kwun is the nick name of the a 60-year-old mango tree stands to this day. which replicates a chrysanthemum flower, original building of the Central Police Station, For a nostalgic and refreshing drink, I the symbol of longevity in Chinese culture. which is one of the components of the recommend the 1997 Punch which features Arguably one of Hong Kong’s most famous compound, the other two being the Central Johnnie Walker Black Label blended with everyday dishes, char siu, is also on the On the other end of The Dispensary is chocolate, while Cranberry poached pear Magistracy and Victoria Prison. Needless to passion fruit, menu, but here enhanced with premium Statement, a contemporary British salute to with buttermilk caramel mousse and Scottish say, the place is brimming with an eclectic chestnut syrup, ingredients as BBQ pork loin with New Hong Kong’s heritage. The philosophy here is shortbread draws on an original shortbread collection of colonial memorabilia, to the lemon juice, egg Zealand Manuka honey. all about the provenance of the ingredients, recipe that has been passed down through absolute delight of history buffs. white and soda Shanghai cuisine has become almost which are carefully sourced from the finest generations. While you are immersed in the rich water. Briskly shaken as popular as Cantonese in Hong Kong, purveyors in the British Isles, and a strong All along the side of the restaurant are heritage, you will also discover some delightful (but not stirred, of and the menu features many Shanghainese focus on revising and updating some of very generously proportioned private booth culinary outlets that bear strange names like course!), the fresh, favourites, among them Shanghai Dragon the cooking techniques for which Britain dining areas which are ideal for a romantic The Dispensary, The Chinese Library and fruity and easy-to- Well tea smoked crystal river shrimp. Another was historically famous. Roasting, braising tryst or a quiet tête-à-tête. But if you want to Statement, all harking back to the history of drink concoction is Shanghainese favorite - xiao long bao soup and stewing so as to slow-cook ingredients be in the centre of the action, choose one of this compound. served tall, resting dumpling - receives a unique Singaporean and bring out the best flavors has been a the unusually long communal tables set in in an ornate bronze twist, with spicy laksa soup housed inside the characteristic of British cooking for centuries the middle of the dining room. frame. Very chic, delicately pleated wrapper. and is used to great effect at Statement. Conceived by Group founder David Yeo, indeed! Needless to say there is also a premium Even simple ingredients such as the the trilogy evokes the story of Hong Kong’s The Chinese Library showcases Hong dim sum selection by Master Chef Kwong Wai cabbage that is deliciously combined with colorful history. It’s a nostalgic tour that Kong’s favorite Chinese dishes drawn from Shing who oversees the kitchens at Aqua’s scallops in the signature starter Pan-fried enriches the mind and pleases the palate. the diverse regional Chinese cuisines which popular Dim Sum Library. This includes both scallop, smoked cabbage heart with Welsh have gone to make up the city’s unique traditional and black truffled versions of har laverbread butter is painstakingly cooked for culinary heritage. The restaurant’s dishes gao, as well as siu mai enhanced with black four hours, and the sauce includes Welsh range from Cantonese to Chiu Chow and garlic. seaweed that is specially sourced to add an Sichuan to Shanghainese, with the very authentic British seafood flavor. Whilst the Heirloom beetroot ravioli with aubergine & red pepper, kaffir lime yogurt starter presents delicate folds of vibrant beetroot which are hand-filled with roasted and over-smoked vegetables, topped with crushed pistachios and refreshing hints of lime. Among the signature dishes for instance is a melt-in your mouth Slow-cooked 24- hour marinated braised British oxtail, with potato puree and heritage tomato compote which oozes with rich flavors that have been simmered overnight. The dessert menu also offers some great British puddings that are equally bursting with rich flavors. Chocolate mousse with British cherries and a black cherry sorbet indulgently pairs tart cherry flavor against sinfully sweet 4 FOOD & WINE • NOVEMBER 2018 FOOD & WINE • NOVEMBER 2018 5 WHAT'S HOT BE BOLD & VENTURESOME! If you’ve been to Machu Picchu, the iconic Inca citadel To ensure their cuisine measures up to standards, Martinez has and sweet potato. For a signature starter, the flavourful Tartar de Lomo relocated resident chef Sang Jeong from his kitchen in Lima to Hong con Maiz features premium wagyu beef striploin and a combination of perched high up on the lofty peaks of the Andes, or Kong. The Korean-born chef has worked alongside Martinez for over corn, carob molasses and scallions, while seafood lovers will revel in have just seen it on television, you may want to take three years and collaborated on many of the restaurant’s signature the Pez Amazonia which infuses the sea bass with the smoky aroma of advantage of the latest opening of ICHU, a Peruvian dishes.